Baked Firecracker Meatballs
Firecracker meatballs are the perfect balance of spicy, sweet, and savory. Tender meatballs are coated in a bold spicy firecracker sauce. Make them for dinner, meal prep, or game day. This easy recipe is dairy free with gluten free substitutions included.
Ingredients
- 1 - 1.25 pounds ground beef
- ½ cup panko breadcrumbs
- ¼ cup sliced green onions plus more for garnish
- 1 large egg beaten
- 1 teaspoon toasted sesame oil
- 1 teaspoon red pepper flakes
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon diamond crystal kosher salt use ½ teaspoon if using any other kind
- ½ teaspoon black pepper
Firecracker Sauce
- 4 tablespoons sriracha hot sauce
- 4 tablespoons brown sugar or coconut sugar
- 2 tablespoons reduced-sodium soy sauce or tamari
- 2 tablespoons rice vinegar
- 1 tablespoon mayonnaise
Garnish
- sesame seeds
- sliced green onions
Instructions
- Preheat your oven to 425ºF/220ºC.
- In a large bowl, combine ground meat, panko bread crumbs, green onions, egg, toasted sesame oil, red pepper flakes, garlic powder, onion powder, kosher salt, and black pepper. Mix until just combined.
- Use a cookie scoop to scoop the meat mixture into 1 heaping tablespoon balls. Arrange them in a single layer on a parchment paper-lined sheet pan.
- Bake for 13-15 minutes, until golden brown and the internal temperature reaches a minimum of 160ºF (165ºF if using ground chicken or turkey).
- In a small bowl, whisk together sriracha hot sauce, brown sugar, soy sauce, rice vinegar, and mayo to create a smooth sauce.
- Toss the cooked meatballs with a few tablespoons of the spicy sauce until fully coated. Garnish with sesame seeds and extra sliced green onions.
- If serving the meatballs as an appetizer, serve the extra sauce on the side as a dipping sauce.
- If serving the meatballs as an entree, serve them over cooked white rice with a side of roasted broccoli or sauteed green beans. Drizzle extra sauce over the meatballs, rice, and veg.
Notes
The number of meatballs will vary depending on the size and amount of meat used. I used a little over 1.25 pounds, and my batch made 21 meatballs.
Serves 4 if eaten as an entree.
See the blog post for helpful tips, storage & reheating, and recipe FAQs.